Lebanese Baba Ghanoush

Yumna Jawad

5 from 592 votes

This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!

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This baba ghanoush or baba ghanouj recipe is a smokey, creamy, flavorful dip that you can make with very little preparation! It’s a tasty 5 ingredient appetizer or snack made with oven or grill roasted eggplant, tahini, lemon, garlic, and salt. What I love about it is that, just like hummus, it’s easy to make, vegan, gluten-free, and pairs well with so many veggies, crackers, and dippers!

Bowl of baba ghanoush garnished with chopped parsley and olive oil on a platter with pita chips.
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Table of Contents

My recipe for Baba Ganoush is one I learned from my Lebanese parents. It’s authentic, simple, and the perfect accompaniment to your party platters. So if you’re looking for an alternative dip to hummus, you’ve gotta try this one!

What is baba ghanoush?

Baba Ghanoush is basically an eggplant dip. The hero ingredient is eggplant, which gets sweet and smoky on the grill or in the oven. And it’s mixed with three other pantry staple Mediterranean ingredients: fresh garlic, fresh lemon juice, and tahini (sesame paste) to bind it all together. It’s basically like hummus’ lesser-known cousin, but it’s just as amazing and just as easy to make!

No one really knows where the name came from, but in Arabic, baba means father, and ghanoush means spoiled. Put it together, and it’s just fun to say! You’re going to love this dish as much as you’ll love saying its name!

Why you’ll love this baba ganoush recipe

  • Rich, smoky flavor: The unique, smoky taste of Baba Ghanoush comes from roasting the eggplant, which gives it a deep, earthy flavor that people can’t get enough of.
  • Creamy texture: Baba Ghanoush has a smooth and velvety texture, making it a perfect dip for pita chips, vegetables, or as a spread in sandwiches and wraps.
  • Healthy and nutritious: This delicious dip is packed with nutrients like fiber, vitamins, and minerals from the eggplant, as well as healthy fats and proteins from the tahini.

Ingredients to make authentic baba ganoush

  1. Eggplant: Eggplant gives Baba Ghanoush its unique flavor and texture. To pick the right eggplant, look for one that is firm, heavy for its size, and has smooth, shiny skin. Avoid those with wrinkled or blemished skin, as they may be overripe or damaged.
  2. Tahini: Made from ground sesame seeds, tahini adds a rich, nutty flavor and creamy texture to the dish. It also contributes to the healthy fats and protein content of Baba Ghanoush.
  3. Lemon juice: This essential ingredient brightens up the flavors of the dip and adds a touch of tanginess that complements the smokiness of the roasted eggplant.
  4. Garlic cloves: Garlic adds an aromatic depth and bold flavor to Baba Ghanoush, creating a balance between the smokiness of the eggplant and the tanginess of the lemon juice.
  5. Salt: Just a pinch of salt is needed to enhance the flavors of the other ingredients and bring out the natural sweetness of the roasted eggplant.
Ingredients for recipe before prepping: salt, oil, lemon, eggplant, tahini, fresh parsley, and garlic.

How to make traditional baba ganoush

Making baba ganoush is really super simple – roast the eggplant and blend it with the other ingredients – that’s it!

Roast the eggplant

  1. Wrap eggplant in aluminum foil and roast.
  2. Unwrap the eggplant and allow it to cool.
  3. When the eggplant is cool to the touch, cut off the top and peel off the skin.
  4. Discard the skin, keeping only the flesh of the eggplant.
4 image collage preparing egg plant for recipe: 1- eggplant sitting on top of foil, 2- after roasting, 3- cutting off the top, 4- peeling the skin.

blend the ingredients

  1. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves, and salt.
  2. Pulse a few times until the ingredients are incorporated, but the mixture still looks chunky.
2 image collage of recipe with ingredients in a food processor before and after being blended.

RECIPE VIDEO TUTORIAL

Tips for making the best baba ghanouj

  1. Select high-quality ingredients. There are only 4 ingredients in this homemade baba ganoush recipe. Because of the minimal items, it’s important that each of those ingredients is high quality. That means fresh garlic, fresh lemon juice, and tahini made with only sesame seed paste.
  2. Strain the eggplant to remove excess liquid. You can strain the whole eggplant or chop it into smaller pieces and strain it that way. I usually just let it sit for 10 minutes in a colander to cool and release excess liquid. This step is not mandatory and you can just blend the liquid with.
  3. Adjust the ingredients to your taste. When it comes to baba ganoush, and actually most Lebanese dips, you can really tinker with the proportions to make it your own. So adjust the tahini, make it more lemony or more garlicky to your taste.
  4. Allow the dip to set in the fridge. You’ll notice that the dip will get thicker as it cools and sets in the fridge. That’s because any liquid released from the roasted eggplant in addition to the natural fats from the tahini, will solidify.

What to serve with baba ganoush

How to store baba ganoush

Store your baba ganoush in the fridge in a glass container with a tight-fitting lid.

How long will baba ganoush last in the fridge?

Baba ganoush will keep well in the fridge for around 7 days in an airtight container.

Can i freeze baba ganoush?

Yes, it freezes well too. Let it chill in the fridge for at least an hour, and then place it in an airtight container or freezer bag.

Frequently asked questions

What do you eat baba ganoush with?

Baba Ghanoush can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, in sandwiches or wraps, as part of a mezze platter, in rice or grain bowls, or even as a salad dressing.

Why does my baba ganoush taste bitter?

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini. To avoid bitterness, select younger eggplants (the seeds are less bitter), ensure proper roasting, and use fresh, high-quality ingredients while adjusting quantities to suit your taste preferences.

Can I make Baba Ghanoush without a food processor or blender?

Yes, you can make Baba Ghanoush without a food processor or blender. Instead of using an electric appliance, simply mash the roasted eggplant flesh with a fork or potato masher in a mixing bowl. Add the tahini, lemon juice, garlic, and salt, and then continue to mash and mix the ingredients until you achieve a slightly chunky or smooth consistency, depending on your preference. This method gives you a more rustic texture but still delivers the delicious flavors of Baba Ghanoush.

Pita chip being dipped into Baba ghanoush garnished with oil, parsley, and pomegranate seeds.

This Baba Ganoush is totally creamy, and decadent. It has a wonderful balance of smokey and tangy flavor from the roasted eggplant and the lemon. I love that it’s super versatile, like hummus. It pairs with pita bread, vegetables, pretzels, crackers, or even as a condiment in your favorite sandwich.

More Middle Eastern dips:

If you try this feel good Baba Ghanoush recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Bowl of baba ghanoush garnished with chopped parsley and olive oil on a platter with pita chips.
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Review

Lebanese Baba Ghanoush

This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic – a great alternative to hummus!
5 from 592 votes
Author Yumna Jawad
Servings 6 servings
Course Appetizer
Calories 81
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Video

Ingredients
  

  • 1 large eggplant
  • ¼ cup tahini
  • 3-4 tablespoons lemon juice
  • 2 garlic cloves
  • ¼ teaspoon salt
  • olive oil for serving
  • pomegranate seeds for serving
  • pita chips for serving

Instructions

  • Preheat oven to 400° F degrees.
  • Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
  • When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
  • Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.

Equipment

Notes

*Nutrition label is for dip only and does not include additional ingredients for serving, i.e. olive oil, pomegranate seeds, or pita chips.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead: I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge. The easiest part to make ahead though is roasting the eggplant. I recommend roasting it next time you have the oven on or you’re firing up the grill. 
Sourcing: You can find the tahini at Middle Eastern markets, natural-foods stores. Most large supermarkets now carry it as well, often located with other Middle Eastern ingredients or in the peanut butter section.
Substitutes: For best results, follow the recipe as is and use only fresh garlic and fresh lemon juice. If you are allergic to tahini, you can use olive oil.

Nutrition

Calories: 81kcal, Carbohydrates: 7g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 102mg, Potassium: 232mg, Fiber: 3g, Sugar: 3g, Vitamin A: 25IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mediterranean
Course: Appetizer

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Recipe Rating




Comments

  1. Thank you for sharing this recipte it seems good so far. The last recipe I did was with the eggplants halved and roasted though it turned out too liquid so I had to mix alot of hommus I made through to thicken it. This one has turned out alot thicker itself. The last past of the eggplant I only blended for about 1 second and stirred it through the rest to give a thicker consistency. I’ve topped it with lemon slices, juice of a small lemon plus zest and small sprinkle cumin and smoked paprika.

    There was a restaurant that made an amazing baba ghanoush and it had an amazing deep flavour. I haven’t had anything like it before or since and that restaurant is not around anymore. Do you know what they may have added to get that flavour? Is there another ingredient that is ever added that would have given it a rich hearty flavour that you may know?

    Reply

    1. Hi there! You migh get the deeper flavor you are looking for by very deeply roasting them. Also, the consistency will thicken up as it sits in the fridge!

      Reply

  2. Why not use the skin on the outside of the eggplant? I have been told it will bring out the roasted eggplant taste more. Also my daughter in-law says her grandmother did, although she has never made baba ganoush. Thanks

    Reply

  3. Yes after blending, I ended up using it as salad dressing it was so delicious
    I’ll try to blend less next time 🙂

    Reply

  4. So delicious but mine was very runny ! I used nutribullet and didn’t pulse much
    Is it possible because I didn’t drain the eggplant after roasting ?
    Thank you

    Reply

    1. Was it runny after first blending? I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge.

      Reply

  5. Excellent recipe. Is there a way to make it a little bit more runny? After adding the tahini it ended up somewhat hard to process. Usually the one we get at the local store is way much runnier. Maybe adding some water? Or even olive oil?

    Thank you!

    Reply

    1. Thanks so much!! I recommend adding the liquid from roasting the eggplant plus you can thin it out with a little water.

      Reply

  6. Simply delicious and so simple to make. Family and friends are delighted. Thanks a million for sharing this recipe.

    Reply

  7. what a great and simply recipy. I just made it and I will save this recipy and never look for another one. thank you!

    Reply

  9. Hi, I was told by people in a Syrian food shop that if it’s like this, it’s Muttabal, and Baba Ghanoush is the name for a similar dip with tomato and no tahini.

    I’ve been trying to work this out: is that just the way they use these words in Syria, or is it how all Arabs use these words?

    Seeing as (as I understand it) you’ve got Lebanese family I want to ask: does your family call this dip baba ghanoush? Thanks!

    Reply

    1. I believe that’s how it’s prepared by Syrians! Depending on where you’re from, you’re likely to prepare baba ghanoush differently. This recipe is what my Lebanese family and I call baba ghanoush!

      Reply

  10. Hello Yumna!

    Have you tried baking the eggplants in an air fryer instead of an oven? If so, what would be the preferred temperature and cooking time?

    Thank you!

    Reply

  11. Thank you so much for this eggplant simple recipe!! I love eggplants and will be making this spread tomorrow! I will try to use sunflower oil it’s my favorite

    Reply

  13. I will try this recipe tonight. Just wanted to email that a restaurant owner from Palestine living now in US told me that roasted cauliflower works great too! Just sub for eggplant. Obviously, it’s not baba ghanoush but traditional Mediterranean cuisine.

    Reply

      1. So the major issue for me was my eggplant was too seedy, which means it was overly ripe even though I just bought it. So another store to buy it. I also might cut in half and then roast vs aluminum foil and then cut in half. Will get there

        Reply

  14. I first made baba ganoush years ago, but remember it as a casserole dish, not a dip. Am I the only one who has made it for dinner ?

    Reply

    1. I have yet to do that, but I could easily eat this in one sitting because it’s just so good!

      Reply

  16. Hi there,

    I’d like to try this dip, it looks delicious! Are you able to provide the approximate weight of the cooked eggplant flesh I’d need for the recipe please? Thanks in advance 🙂

    Reply

  17. Hi Yumna,

    It’s me again Gerardo. I made this today and it was a hit again 2nd time I made your recipe and it never fail my daughter who doesn’t it eggplant but this she’s loving it. This is my wife’s favorite and she said 100% yummmy. Thanks for the recipe again. I’m going to try all the recipes you have (if I can find the ingredients). Cheers

    Reply

    1. Hi, Gerardo! That’s amazing! I’m so glad to hear that both your daughter and wife enjoyed this recipe too. Hope you continue to enjoy the recipes on my website!

      Reply

  18. This recipe was DELICIOUS and the talk of the party! Always a middle eastern classic! I love your recipes and your such a sweet and fun soul! Love that I have a place to come for good, authentic and yummy middle eastern homemade recipes! ❤️🙏🏽

    Reply

  24. Thank you for sharing your recipes.
    This is my first time making this dish and I love it. Goodbye to store buying the product again I will make my own from now on. I grilled the eggplant on top of my electric stove I usually do it like that because the Smokey flavors added to it are best.

    Reply

  26. I haven’t made this yet as we can’t get large aubergines in Philippines, only small thin ones known as “brinjal”. My question – what’s the weight of a large aubergine so I know how many small ones to use?

    Reply

    1. I would estimate around 2 pounds! It will still work if it’s a little over or under that, and you can adjust accordingly.

      Reply

      1. Thanks – that’s about a kilo and I have around half, which is the same weight as a can of chick peas. The web says a large aubergine is from 400-500g so I’ll be able to just add more or less as required.

        Reply

  27. I made this three times till now and I simply love the creamy texture, that garlic flavour is awesome and the fact that it’s not made using mayo makes it perfect!! Love it!! I’m definitely eating eggplant more often from now on!!

    Reply

  28. Made this Baba Ghanoush for dinner tonight, and I put it in with our Buddah Bowls! It was so so goood! It really complimented the sweet potatoes, brussel sprouts and quoina! The family really enjoyed it! I can’t wait to make it again 🤩😋 Thanks Yumna! I truly enjoy all your recipes! XO

    Reply

  29. Hi! Your recipe is so amazing!! I put the eggplant on the grill and indeed turned out even better. Such a nice Smokey flavor but good soft texture 🤩.. finally know how to make my mother in law’s favorite dish.. thankyou so much for that 😂😊

    Reply

  30. At first I wasn’t satisfied with the result, but if you let the baba ganoush rest in the fridghe for one hour, you will get the flavour you want!! Thank you for this amazing recipe.

    Reply

  31. I have been trying to make baba ganoush for YEARS and my eggplant was always too oily. I made your recipe and it was PERFECT. Thank you sooo much!!!!

    Reply

  32. I love Babaganoush and alway have it as a starter in my favourite restaurant. Due to lock down and restaurants being closed I was craving for Babaganoush until is saw you make it.

    Easy peasy thanks to you. ❤️

    Reply

  33. How big is the whole yield? I am trying to figure out a serving size that is 82 calories? Is it about a 1/4 cup?

    Reply

  34. If you crave the classic smoky flavor of a roasted/grilled eggplant like I do, I have found that about 1/4 tsp (or more) of Liquid Smoke to the finished product really enhances the flavor.

    Reply

  35. Lovely recipe. I altered an ingredient. Instead of 2 cloves…. I roasted and blended in whole head of garlic. See what you think….

    Reply

  36. I made this today doing everything as you said, except for using a food mixer. I simply used a fork to mash it all together. The idea was to eat just a little and keep the rest. It was so delicious, I ate the whole lot!!! Really loved this recipe. Thank you so much!

    Reply

    1. Yay! So glad to hear it! And I agree, you can just mash it with a fork. It doesn’t really need a food processor.

      Reply

  38. OMG why is this recipe SOOOO GOOD! I LOVE ITTTTTT! everyone loves it and it is SUPER EASY to make once the aubergine is cooked it takes seconds to whip this up… Hands down a favourite! It’s so nice to be able to whip through your website and find absolutely authentic and delicious recipes that are so simple to recreate! Thank you Yumna xxx

    Reply

  39. Hi Yumna! I can’t wait to make this!! I’m probably going to grill the eggplant and was just wondering for how long I should leave it on? Also, I worked in an amazing, everything-cooked-from-scratch Lebanese restaurant for a decade and seriously missed the food so thank you SO SO much for all the excellent recipes. I’ve been making your hummus weekly and every single person who has tried it has loved it.

    Reply

  40. Thank you for the recipe. I followed it as noted with two changes: i added some of the eggplant skin to give it texture and some dry mint leaves for added flavor. It turned out fantastic.

    Reply

    1. Yay, I’m so glad to hear you liked the recipe! I love the idea of adding the eggplant skin for texture!

      Reply

  42. This turned out great! I followed everything to a “T”…the only thing I did different was in how I prepared the eggplant. My wife & teenage daughter wanted “Baba.”

    OK…I’d never made it before.

    I started to make this dish backwards; deciding to cook them first, and THEN look up a recipe while the eggplant were cooking.

    I knew you had to cook them–I just didn’t now what method. SO, I microwaved two big eggplant (poked holes in them, so they wouldn’t explode.) Meanwhile, I found this recipe on the internet (went to it because it had consistently high ratings). When the timer went off, they were probably 2/3 cooked. I was about to put them in for another 3-5 minutes, but decided to NOW look up a recipe (I used this one, because it had consistently high ratings). When I read that you had to roast the eggplant in the oven, I thought “Uh-oh. NOW what?” I was heating up the outdoor grill to grill some chicken for our son, so I thought, “Hmm…What if I throw these 2/3 cooked eggplant on the grill?” So I did…got some “char” and smokiness on it. Wow, they were perfectly cooked! And again, I followed the rest of the recipe, and it was FANTASTIC! (no leftovers; even our carnivore 14-year old son loved it!)

    Reply

    1. Haha, love how you came to making the recipe! The grilled method is the best way I found for cooking the eggplant and adds so much flavor! I’m so glad that you made it and loved it. Thank you so much!

      Reply

  43. I just tried making baba ganoush for the first time and it turned out pretty nice. One can adjust the ingredients like the lemon juice, garlic and tahini according to your taste.

    Reply

  44. In your video, you say 1/4 cup of lemon juice, but the written recipe says 3 tablespoons. Which do you prefer?

    Reply

    1. I used to use 1/4 cup but a couple complained it was too lemony. I personally prefer 1/4 cup but most people prefer 3 tablespoons it seems. I would start with 3 and taste 🙂

      Reply

  45. Regarding seeds:
    There are actually male and female eggplants available in the stores. The female ones have a lot more seeds than the male fruits.
    To identify the male eggplants look at their bottom. If the little spot there is round – it is a male with less seeds. If it has more of an elongated oval shape – it is a female fruit with more seeds.

    I read this on a food blog and then checked it out myself. It is actually true.

    Reply

  46. What about the seeds? The eggplant I have been able to buy locally has a lot of seeds and i am unable to get the same texture at home that I get at restaraunts.

    Reply

    1. You can try to pick out some of the seeds, but I leave them in there and just use a food processor to make it extra smooth.

      Reply

  49. Mine turned out more brown than your photo (must have scorched the eggplant) but had a really delicious smoky flavor. Thanks for the recipe!

    Reply

    1. Sometimes it just depends on the type of eggplant too or the tahini that you use. But I’m glad it was delicious!

      Reply

  51. This was so fantastic my boys (4 of them) fought over who got to scrape the bowl. And it is super easy! Now it’s super gone 🙂

    Reply

  52. Made as directed, super easy and very good flavor.
    Serving for our New Year’s Eve spread! Thank you for the recipe!

    Reply

  53. Too much lemon juice! I didn’t like this I added more tahini and cumin to try to counteract the lemon juice. I hope it will taste better sitting over night. I should have went with my gut and added 2 tablespoons.

    Reply

    1. Hi Amber – Thanks for the feedback! I’ve adjusted the recipe to include the lemon juice as a range…I think that will be more suitable. Thank you though!

      Reply

    2. Hi Amber. Did you use fresh lemon juice? Also, we’re the eggplants small? I used two large eggplants and doubled the amounts listed in the recipe. I made it just as the recipe called for. It was excellent, but slightly on the garlicky side, but super good. I probably used larger cloves. However it was delicious! Thank you for the easy recipe, Yumna! It definitely tastes superior too ones served at restaurants. Yum!

      Reply

      1. I’m glad to hear that worked! When it comes to fresh lemon juice and garlic, it’s a lot about preference I feel. Thanks for sharing your feedback and I’m glad you enjoyed it!!

        Reply

  54. I smoked my eggplant in a stove top smoker and used the balance of your recipe. It came out very good!

    Reply

  56. Yumna, thank you so much for the fantastic recipe. It was absolutely delicious and the garnish impressed my friends and family especially the pomegranate. Something so simple is so amazing.

    Reply

    1. Awww, I’m so happy to hear that! Thank you so much for sharing your experience, and glad you and your guests enjoyed it!!

      Reply

    1. Hi, I am going to try this recipe with Frozen grilled eggplant (product of Lebanon) the package weight is 850 lbs so but I am not sure if I I have to double the recipe or 3x?

      Reply

      1. A large eggplant is roughly 265 grams, so that is roughly how much you’ll need for this recipe at 1x.

        Reply